1. Kitchen Knives Chef I

2. Common Kitchen Knives Chef Knife –Most commonly used knife, best for precision cuts and mincing Paring Knife –Fruits, vegetables, small cuts Serrated Knife –Bread, tomatoes, other soft items Others: Utility, Boning, Filet, and more (not used in this class)

3. Parts of the CHEF KNIFE

4. How to cut SAFELY 1.The most important thing about knives is that they are sharp. (Less force = less likelihood of injury) 2.Cut away from your body (diagonally) 3.Use the claw technique. 4.Always cut on a cutting board. (make it nonslip with damp paper towel) 5.Never put knives into a sink filled with soapy water – wash and dry separately!

5. Common Knife Cuts Coarsely Chopped: large sized, irregular pieces Chopped: medium sized, irregular pieces Minced: small sized, irregular pieces Finely Minced: extra small, irregular pieces Sliced: cut crosswise, ¼ inch thick

6. Precision Knife Cuts Medium Dice: ½ x ½ x ½ inches Batonnet (bat-tow-nay): ¼ x ¼ x 2 inches Small Dice: ¼ x ¼ x ¼ inches Julienne: 1/8 x 1/8 x 2 inches Brunoise (broon-wah): 1/8 x 1/8 x 1/8 inches

7. Other Cuts Cookies/Crackers –Crushed (use rolling pin or food processor) Herbs: –Snipped (put herbs in cup and cut with kitchen shears) –Chiffonade (stack leaves, roll like a burrito and then slice)